Mushroom buckwheat pancakes, butternut squash purée and chopped chestnuts

Kasha, mushrooms pancakes, butternut and chestnuts-4

Photo Credit: Les Recettes de Juliette

On Novembre 16th-17th, I participated to the food bloggers exhibition (Salon du Blog Culinaire) by 750g in Soisson. A nice event to spend time with the girls and meet other bloggers like Chloé et Ingrid.

With the team Marine, Nelly, Elodie and Juliette, we drove to the exhibition on Saturday as early as 7.00am for those who were cooking at 10.00am. Juliette and I had a show at 12.00pm.

food bloggers in Soisson

For this first participation, we presented a mushroom buckwheat pancakes, butternut squash purée and chopped chestnuts recipe. A seasonal, tasty and vegetarian recipe we both love. This was the first time I used roasted kasha – the roasted buckwheat seeds. If you like buckwheat, you’ll love kasha. You can cook kasha to use as semolina or to make other preparations such as pancakes. You can also simply eat it raw, sprinkled on salad for example.

Mushroom buckwheat pancakes, butternut squash purée and chopped chestnuts

Kasha and mushroom pancakes, butternut and chestnuts

Photo credit: Les Recettes de Juliette

Ingredients (4 servings):

For the pancakes

  • 150g/5,3oz buckwheat roasted kasha
  • 150g/5,3oz mushrooms
  • 3 eggs
  • 1 shallot
  • Chives
  • Salt and pepper

For the purée

  • 1 medium butternut squash
  • 150g/5,3oz peeled and cooked chestnuts
  • 10cl/3,4 fl.oz spelt cream (or equivalent)
  • 1 onion
  • 1 tablespoon of cashew nut butter
  • Olive oil
  • Salt & Pepper


The butternut squash purée

  1. Cut squash in half, lengthwise and discard seeds. Peel and cut in big pieces.
  2. Steam squash for 20 minutes. Blend until smooth and add spelt cream.
  3. Add one tablespoon of olive oil and cashew butter and mix. Add salt & pepper. Add water if needed to dilute the sauce. Reserve.
  4. Chop the chestnuts. Reserve.

The mushrooms pancakes

  1. Bring a large pot of water to a boil. Add the buchwheat roasted kasha and cook for 5 minutes.
  2. Drain and place in a mixing robot. Add the eggs, salt and pepper. Blend until smooth. Pour in a large bowl. Reserve.
  3. Wash and cut the mushrooms in small pieces.
  4. Peel and chop the shallot.
  5. Heat a pan at medium heat. Add one tablespoon of olive oil and then shallot and mushrooms. Cook for 10 minutes. Stir regularly.
  6. Finely chop the chives.
  7. Add shallot and mushrooms and chives in the batter.
  8. Heat a non-stick frying pan over a medium heat and add one tablespoon of olive oil. Add a ladle of batter and flaten to make a pancake shape. Cook for 5 minutes, then turn it over and cook for 2-3 more minutes until golden brown on both sides.
  9. Repeat until all the batter is used up.
  10. Serve the pancakes with butternut squash purée sprinkled with chestnuts.
mushroom buckwheat pancakes, butternut and chestnuts-2

Photo credit: Les Recettes de Juliette

The recipe in French / La recette en français, c’est par ici !